carniccio

French translation: abats de viande

14:27 Oct 14, 2008

Italian to French translations [PRO]
Food & Drink

Italian term or phrase: carniccio

ho visto che è un insieme di resti di carne non di qualità. esiste una traduzione in francese che corrisponde esattamente a questo? e se non esiste, come posso tradurlo?
(è all'interno di un elenco, quindi nel modo più sintetico possibile)
l'ho trovato nel glossario di proz ma non credo sia la stessa cosa, lì è definito come l'insieme di scarti derivanti dalla conciatura delle pelli, nel mio contesto questo carniccio viene poi venduto come alimento (e si suggerisce di prepararlo in umido)
grazie mille!

Marika Costantini KudoZ activity Questions: 524 (3 open) (43 closed without grading) Answers: 562 Italy
Local time: 08:19

French translation:abats de viande

Explanation:
http://www.pronetworking.ch/index.asp?menupage=1052007274712

Selected response from:

Carole Poirey
Italy
Local time: 08:19

Grading comment

grazie carole, non lo sapevo assolutamente!! sei stata utilissima! buona serata.
4 KudoZ points were awarded for this answer

Summary of answers provided

3 +3

abats de viande

Carole Poirey

chutes de découpe et de parage

Agnès Levillayer

Answers

9 mins confidence:

peer agreement (net): +3

CARNICCIO

abats de viande

Explanation:
http://www.pronetworking.ch/index.asp?menupage=1052007274712

Carole Poirey
Italy
Local time: 08:19
Native speaker of:

French
PRO pts in category: 35

Grading comment

grazie carole, non lo sapevo assolutamente!! sei stata utilissima! buona serata.

3 hrs confidence:

CARNICCIO chutes de découpe et de parage

Explanation:
il me semble que les abats correspondent aux frattaglie tandis que carniccio dans l'industrie de la viande correspond à une vaste catégorie comprenant
- chutes de découpe et de parage
- VSM (viandes séparées mécaniquement)
- "maigre de ..." (Quand les morceaux sont plus nobles mais non identifiés on parle aussi de maigre de porc/dinde etc.)
- affranchis
- un terme très technique est "minerai(s) de chair" mais je l'éviterais ici (=ensembles de muscles striés et leurs affranchis désossé manuellement)

J'espère ne pas t'avoir créé trop de confusion mais si tu as une liste tu devrais pouvoir t'y retrouver pour donner à carniccio le degré de qualité qui convient dans ton contexte. Personnellement je choisirais le premier mais je mets un coeff. moyen car je n'ai pas tous les éléments pour juger si c'est vraiment le plus approprié ici

en cherchant ces différents termes on trouve de nombreux documents assez trechniques et détaillés, en voici quelques uns
www.vigie-viande.info/vigieviande/vviande.nsf/.../$file/Dénominations%20viandes%20proposé%20par%20Fenavia...
www.admin.ch/ch/f/as/2005/6043.pdf
www10.finances.gouv.fr/fonds_documentaire/daj/guide/gpem/viandes/chap1.pdf
http://www.ac-orleans-tours.fr/difor-haccp/volaillep.htm
www.interbev.fr/fileadmin/docs/glossaire_100muscle_2008.pdf

Agnès Levillayer
Italy
Local time: 08:19
Works in field
Native speaker of: French
PRO pts in category: 83

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French translation: abats de viande

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